Purple Ombre Layer Cake

Purple Ombre Layer Cake is a gorgeous monochromatic layer cake great for any occasion.

This cake is best eaten the same day it is made.

Prep: 30 min | Yield: 8 servings

Ingredients

Cake

2 (18.25 ounce) boxes Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix boxes
Betty Crocker® purple neon gel food color**

Frosting

1 1/2 cups granulated sugar
2/3 cup water
3 egg whites (room temperature)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Instructions

Heat oven to 350 degrees F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour***.

Cake

Make cake batter as directed on boxes.
Divide batter equally among 4 bowls. Add food color to make 4 different shades of the same color.
Pour batter into pans.
Bake and cool as directed on box for 8 or 9 inch rounds.
In a 2 quart saucepan, heat sugar and water to boiling. Cook to 245 degrees F on candy thermometer.

Frosting

In a large bowl, beat eggs whites, cream of tartar and salt with electric mixer on high speed until peaks form.
Reduce speed to low; slowly pour sugar syrup into egg whites. Increase speed to high; beat about 7 minutes or until sides of bowl are cool to the touch.
Beat in vanilla extract.
Spread 1 tablespoon frosting on cake plate to act as glue.
Place 1 cake layer on plate. Spread with thin layer of frosting.
Repeat to use all layers.
Frost cake completely with remaining frosting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Feel free to use any color that you desire. The possibilities are endless.

*** For best results, use our Pan Release!

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Recipe: Blogger Bree Hester of Baked Bree